Crispy Quinoa Breakfast Bowls are wholesome and delicious. These hearty bowls are packed with nutrient rich ingredients like sweet potatoes, eggs, spinach, and mushrooms. They’re best enjoyed on a Saturday morning with a cup of Starbucks® Savory Mornings Blend coffee!
This post has been sponsored by Nestlè Coffee Partners. Thank you for being supportive of me working with brands I use and love!
Saturday mornings are for taking your time, making yourself a cup of coffee at home, and enjoying it on the couch rather than in a to-go cup on the way to work.
When the weekend finally comes around, I like to take my time making a purposeful breakfast while enjoying a freshly brewed coffee. Something that I’m proud to make and feel good about eating, like these Quinoa Breakfast Bowls.
Starbucks Savory Mornings Blend Coffee
I was so excited to see that the NEW Starbucks Savory Mornings Blend is now available at Safeway and in K-Cup® pods too; I ran out and bought two packs right away!
I love this blend in particular because it has notes of fresh herbs that really enhance the savory flavors in these Crispy Quinoa Breakfast Bowls.
The coffee is available freshly ground or in K-Cup® pods. In my adult life, I prefer the K-Cup® pods, but growing up, my dad always had fresh ground coffee on hand.
I remember as a kid, my dad taught me all about coffee—the different flavor profiles, how to drink it, and what to pair certain blends with.
I love the smell of fresh ground coffee! One of my favorite things to do when my dad was making coffee was to give the bag a squeeze and take a big whiff of the rich aromas.
He taught me how to appreciate the natural flavors of coffee without additives like sugar or milk. Now, depending on my mood, I might add a little bit of sugar and almond milk.
Crispy Quinoa Breakfast Bowls
Everything tastes better in a bowl, right? Bowl dinners are the best and breakfast bowls are becoming a staple in my house. (Pro Tip: Pair it with Starbucks Savory Morning Blend coffee for the perfect morning start).
Crispy Quinoa Breakfast Bowls are made with one of my new favorite ingredients ever—crispy quinoa. Have you tried crispy quinoa yet? If not, I promise it’s going to change your life.
The quinoa gets cooked as normal, but then…plot twist…we heat up a pan with a little bit of olive oil and get that quinoa nice and crispy. When it’s finished, it has a crunchy texture (better than croutons on a salad) and somewhat of a smoky taste.
These breakfast bowls are best enjoyed with a hot cup of Starbucks Savory Morning Blend coffee when you’re getting your Saturday morning off to a slow start. BUT, they are also protein packed and hearty—leaving your tummy satisfied while you run all your weekend errands.
How to make Crispy Quinoa Breakfast Bowls
- Preheat the oven to 400 F and prep the ingredients: dice the sweet potatoes into 1/2 cubes, slice the tomatoes, roughly chop the basil, and slice the radishes.
- Toss the sweet potatoes with olive oil, salt, and pepper. Then spread them evenly on a foiled baking sheet or an oven safe baking dish and bake for 10-20 minutes.
- While the sweet potatoes are baking, cook the quinoa according to package instructions.
- While the quinoa and sweet potatoes cook, sauté the spinach and mushrooms in a skillet over medium-high heat. I like to add the spinach to the pan at the very end and sauté for only one minute so it stays crisp. Set all that aside.
- In the same skillet, heat olive oil over medium heat and, add the quinoa, season with salt and pepper, and pat it down into a flat layer in the pan. Allow it to cook for 3-5 minutes before stirring. When it starts to brown on the bottom, give it a toss and flatten it into a single layer again. Then cook for an additional 3-5 minutes until golden brown and crispy.
- When the quinoa is nice and crispy, begin assembling the bowls by arranging the quinoa, mushrooms, sweet potatoes, spinach, radishes, and tomatoes in sections around the bowl.
- Lastly, make the eggs (any style) so they are fresh and warm.
Note: I used poached eggs in my bowls, but you can do scrambled eggs, hard boiled eggs, or sunny side up eggs. If you choose to make hard boiled eggs, I would start making them right after putting the sweet potatoes in the oven.
You can even omit the eggs for a completely plant-based breakfast.
Try adding other toppings like sliced avocado, almond butter, hemp seeds, or black beans. Get creative and top it with all your favorites!
You can double the recipe and make these bowls ahead of time for an easy breakfast meal prep.
Now, go have yourself a cup of Starbucks Savory Morning Blend coffee and pair it with this tasty quinoa breakfast bowl this weekend!
Be sure to visit your local Safeway to pick up all the ingredients for this dish and the NEW Starbucks Savory Morning Blend coffee.
How to meal prep quinoa bowls
Quinoa bowls are so great for meal prepping and they can be easily made ahead of time by prepping all the ingredients and assembling the bowls in meal prep containers. You can even make hard boiled eggs or jammy eggs ahead of time.
If you don’t like the idea of meal prepping eggs, you can make a fresh one quickly while reheating the quinoa bowl in the microwave.
Want to try these Crispy Quinoa Breakfast Bowls?
PIN IT to your breakfast or healthy meals board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!
Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see your beautiful creations! Leave a comment below and let me know what you think, too!
Crispy Quinoa Breakfast Bowls
- 1/2 cup quinoa
- 2 eggs, your way - any style
- 1 cup spinach
- 1/4 cup cherry tomatoes, quartered
- 1 cup shiitake mushrooms, or whatever mushrooms you like
- 4 radishes, thinly sliced
- 1 sweet potato
- 1/4 cup fresh chopped basil
- salt and pepper
- olive oil
- Preheat the oven to 400 F.
- Prep the ingredients: dice the sweet potato into 1/2 cubes, slice the tomatoes, roughly chop the basil, and slice the radishes.
- Toss the sweet potatoes with 1 tbsp of olive oil, salt and pepper to taste, then spread them out evenly on a foiled baking sheet. Bake for 10-20 minutes or until they are tender enough to poke with a fork.
- Cook the quinoa according to package instructions.
- While the quinoa is cooking, sauté the mushrooms with 1 tbsp of olive oil, salt and pepper to taste. Set aside and use the same pan to sauté the spinach for 1 minute - until it just starts to wilt. Remove it from the pan immediately and set aside.
- Once the quinoa is finished cooking, heat the same pan you cooked the mushrooms and spinach in with 1 tbsp of olive oil over medium heat. Flatten the quinoa in the pan in a single layer, season with salt and pepper, (you might want to work in batches) and allow it to cook without touching for 3-5 minutes. When it begins to turn golden brown, toss the quinoa around the pan and arrange it in a flat layer again, cooking for another 3-5 minutes or until crispy and golden brown.
- Begin assembling the bowls by arranging the quinoa, mushrooms, sweet potatoes, spinach, radishes, and tomatoes in sections around the bowl.
- Lastly, make the eggs so they are fresh and warm! I prefer mine poached or sunny side up, but any type of egg will work here. Then add them to the bowl with the fresh chopped basil.